Shelly's Recipe

SPICY SAUSAGE AND BEAN SOUP

Category: Soups

1 tsp olive oil
1 lb bulk hot sausage (see Note)
1 small onion, chopped
2 garlic cloves, minced
4 cans (15-1/2 oz each) Great Northern beans, undrained
2 cans (14 oz each) ready-to-use chicken broth
1 can (14-1/2 oz) diced tomatoes, undrained
1 tsp dried basil
1/2 tsp black pepper

In a large soup pot, heat the oil over medium-high heat. Add the sausage, onion, and garlic, cook for 5 to 6 minutes, or until no pink remains in the sausage, stirring frequently to break up the meat.

Add the remaining ingredients and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes. Serves 8